Vegan Sausage Sheet Pan Dinner
Even during the busy holiday season, you can have a healthy dinner option by whipping up this vegan sausage sheet pan dinner.
Servings: 3 servings
Calories: 430kcal
Ingredients
- 3 tablespoons olive oil
- 1/2 lb Brussels sprouts halved
- 1 lb red skin potatoes chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 sprig fresh rosemary
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 vegan sausages like Tofurky, sliced
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Arrange Brussels sprouts and potatoes into a single layer on 9"x11" baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss with a wooden spoon to coat.
- Pull apart rosemary sprig into pieces and toss onto baking sheet. Bake for 35 minutes. Stirring halfway through.
- Use your wooden spoon to make room for the sausages and add them to the pan. Toss to coat in oil that is on the pan, adding 1/2 tablespoon of olive oil to sausage if needed to keep it from sticking to the pan.
- Bake for another 10-15 minutes or until sausage is hot and starts to brown on edges.
Nutrition
Serving: 1/3 recipe | Calories: 430kcal | Carbohydrates: 38g | Protein: 21.5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Sodium: 550mg | Fiber: 5.5g | Sugar: 3.5g